You’ll love these soft, chewy peanut butter cookies because they are just so moreish (I can’t stop eating them).
I always use natural peanut butter, which means only 100% peanuts – no added salt, sugar or palm oil. As such, I’ve reduced the usual amount of margarine in this recipe from 1/2 cup to 1/3, as the peanut butter is fairly oily. Continue reading
If you like your cakery sweet, you’ll love these Salted Caramel Cupcakes: brown sugar cake topped with salted caramel icing and drizzled with even more caramel… plus a gooey surprise on the inside.
I’ve mentioned before that I’m addicted to muffins, right? Yeah. Here’s a really moist, sweet-ish muffin for you. You can even toast the coconut before using, if you’re so inclined.
I have a confession. I’m addicted to muffins. They’re so easy to eat for breakfast, or as a snack, or a couple as part of lunch. Or as a late night snack. I did say I was addicted. These apple cinnamon muffins will also keep for a few days after baking (if they survive that long) – just make sure you store in an air-tight container.
I’m going to let you in on a secret. I have the recipe for the best chocolate cupcakes in the world. No really. THE best. Moist, chocolatey and works every time.
July 1st is Canada Day and what better way to celebrate being a Canuck than with a home grown maple flavoured treat? The old family farm had a mile-long lane that was bordered by maple trees. They’d be tapped and an ancient boiler would turn the sap into maple syrup. My grandma used to take the fresh syrup and make maple syrup pies. That’s right. MAPLE SYRUP PIES. Although I can’t equal this amazing culinary feat, I can offer you the next best thing: maple pecan cupcakes.
I may have bought a mini cake tin. I couldn’t resist its adorable little size (only 4.5 inches!). I also wanted to make a personalised cake for a friend for her birthday, so I thought it was a perfect excuse to get one of these little guys.
This recipe will make 2 mini cakes or one normal 8″ cake. Read more >
I was asked to make a gluten-free cake for a colleague; no flavour restrictions – just had to be gluten-free. So I went with the timeless combo of chocolate and orange. My first attempt at making a gluten-free cake wasn’t a success, so after some research I discovered that xanthan gum was a favourite ingredient in preventing the cake from crumbling (which is exactly what my first one did).
Happily, this cake turned out great! I tried some of the cuttings from levelling the layers and they were good! So good, in fact, that I was sad to see the cake go to someone else ;)
Apologies for the poorer quality photo (and lack of an interior shot); I was up late baking and didn’t have time to set up the good camera.
Scrummy Inklings 
